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Smoked salmon terrine

This luxurious salmon terrine recipe from Bryan Webb showcases two completely different styles of smoked salmon – the thin, jewel-coloured slices of cold-smoked salmon with which we’re all familiar, and the meatier hot-smoked salmon which has chunky pale pink coloured flesh and a burnished exterior. Best of all, this salmon terrine is much easier than its elegant presentation suggests but should be made at least six hours before serving. View our seafood recipe collection for more fantastic fish recipes.

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Method

Rub the inside of a small terrine with vegetable oil and line it with cling film. Line this with the smoked salmon slices, arranging them so that they overlap slightly and come far enough up over the sides of the terrine to cover the surface once it is filled. Keep any trimmings

Flake the hot-smoked salmon into a food processor. Add the trimmings, cream cheese and lemon juice and purée. Once you have a smooth paste add the double cream and cayenne and whiz again briefly being very careful not to overwork the mixture

Taste and adjust the seasoning as necessary – it may need a touch of salt. Fold in the chopped chervl then scrape the mixture into the terrine. Fold the smoked salmon slices up to neatly cover the filling, top with a sheet of cling film and chill for at least six hours

To make the cucumber salad, peel and thinly slice the cucumber. Place it in a colander, sprinkle with salt and leave for 2 hours. Squeeze the cucumber dry then put it in a small mixing bowl with the vinegar and sugar and mix well. Add the chopped dill and chill until needed

To plate, turn the terrine out of its mould and remove the cling film. Slice into eight portions and arrange on serving plates with the cucumber salad. Add a dollop of horseradish cream, garnish with chervil, and serve with hot toast